Lime & Tahini Kale Salad
Inspired by the lovely Ella Woodward from her first book ‘Deliciously Ella’ which is filled with plant based recipes. When I first made this I was completely obsessed I think I had it three times in one week. I adore how the lime and tahini come together to make a super flavoursome dressing.
takes: 10 minutes
enough for: 1-2
1 large bunch kale
4 tablespoons tahini
2 tablespoons soy sauce
2 large handfuls roast almonds or walnuts
1. Remove tough stems from the kale and slice or tear into bite sized strips. Place kale in a large bowl.
2. Squeeze over lime juice and drizzle with tahini and soy sauce. Toss salad with your hands massaging the kale as you go.
3. Serve with almonds on top.
no tahini – use almond or cashew butter instead. Or replace tahini with extra virgin olive oil for a less creamy salad. You could sprinkle in some toasted sesame seeds for flavour.
carb lovers / more substantial – toss in torn flat bread or tortillas OR some cooked quinoa or rice and an extra squeeze of lime to make sure the salad doesn’t dry out.
more substantial (low carb) – add cooked chicken or eggs.
carnivore – toss in some sliced cooked steak, spicy sausage or chicken – I love this steak version!
no lime – use lemon instead.
soy-free – replace soy sauce with coconut aminios or use salt to season instead.
nut-free / different protein – serve with poached eggs, pulled chicken, cooked chickpeas or canned tuna instead.
Waste Avoidance Strategy
kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
lime – will keep in a plastic bag in the fridge for months.
tahini – I keep mine in the pantry but will keep longer in the fridge if open.
soy sauce – keep it in the pantry.
Yes! This is a rare salad that is fine for a day or two in the fridge. It’s still edible for longer than that (up to a week or so), but won’t be quite as nice as the first few days. Don’t freeze.